Recipes>Cake Recipes
Raspberry and White Chocolate Madeleines
by Ms Marmite Lover from Ms Marmite Lover’s Secret Tea Party
Makes 20 - 24 small madeleines
Ms Marmite Lover shares her Raspberry and White Chocolate Madeleines from her Secret Tea Party cookbook. This recipe makes light, fluffy sponge bites spiked with sharp raspberry.
Discover more delicious Chocolate recipes
From fudgy brownies to light mousses
From the book
Ms Marmite Lover’s Secret Tea Party
Ms Marmite Lover
Buy From
Introduction
Exquisite little sponge bites, these are a match made in heaven when served with a nice cup of tea.
Tags
Ingredients
| 2 | eggs |
|---|---|
| 75g | caster sugar |
| 2 tsp | dark brown sugar |
| A pinch of sea salt | |
| 90g | plain flour, plus extra for dusting |
| 1 tsp | baking powder |
| A few drops of vanilla extract (optional) | |
| 90g | unsalted butter, melted and cooled, plus extra for greasing |
| 1 tbsp | clear honey |
| 50g | white chocolate, cut into small pieces |
| 50g | raspberries, quartered |
| Icing sugar, for dusting |
Essential kit
You will need 2 x 12-hole mini madeleine tins. You will need a piping bag fitted with a medium plain nozzle.
Method
You will need:
2 x 12-hole mini madeleine tins
Piping bag fitted with a medium plain nozzle
Combine the eggs, caster and brown sugars and salt in a bowl. Work lightly with a spatula until light in colour. In a separate bowl, sift together the flour and baking powder and fold gently into the egg mixture with the vanilla extract, if using. Do not overwork the mixture.
Add the cooled melted butter and honey mix, then cover the bowl with cling film and leave at room temperature for 30 minutes.
Preheat the oven to 200°C (gas 6). Grease and flour the insides of 20 – 24 of the moulds in the madeleine tins, making sure you get into all the little crannies.
Spoon the madeleine mixture into the piping bag, then pipe the mixture into the prepared tins. Poke a small piece of white chocolate and a raspberry quarter into each one.
Bake for about 5 minutes or until the centres are risen. Do not overcook or they will be too dry. Leave the madeleines to cool in the tins for a couple of minutes, then turn them out on to a wire rack and dust with a little icing sugar. Serve these quickly to enjoy them at their best.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Chocolate Recipes
View all
Jane’s Patisserie’s No-bake Chocolate Orange Tart
by Jane Dunn from Jane’s Patisserie Classic
Christmas Rocky Road
by Rosie Kellett from In for Dinner
More Cake Recipes
View all
Mary Berry’s Wonderful Apple and Almond Cake
by Mary Berry from Mary 90: My Very Best Recipes
Nigella Lawson’s Fairy Cakes
by Nigella Lawson from How To Be A Domestic Goddess
Mary Berry’s Wonderful Apple and Almond Cake
by Mary Berry from Mary 90: My Very Best Recipes
Nigella Lawson’s Fairy Cakes
by Nigella Lawson from How To Be A Domestic Goddess
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
